8 oz. elbow macaroni
2 tbsp. butter
1 medium onion, chopped
1/2 lb. ground beef
8 oz. tomato sauce
1 tsp. salt
2 tsp. cinnamon
2 tbsp. butter
2 tbsp. flour
1 1/2 c. scalded milk
2 small eggs
pinch salt, pepper & nutmeg

Cook macaroni in salted water until al dente, rinse with cold water, drain and set aside. In skillet, sauté onion with 2 Tbsp. butter until golden. Add beef, tomato sauce, salt, garlic and 1/2 tsp. cinnamon. Simmer 20 minutes. In greased 13X9 pan, place half the macaroni, then meat mixture and top with remaining macaroni. Sprinkle with remaining cinnamon. In saucepan, melt 2 Tbsp. butter and stir in flour. When bubbling, pour in hot milk, whisk smooth and simmer 5 minutes until thick. Remove from heat and let cool slightly. Beat eggs slightly and slowly spoon in half the hot cream sauce, beating constantly. Add to remaining hot mixture, season with salt, pepper and nutmeg. Pour hot mixture over macaroni.

Tap pan hard on counter to make sauce seep down through macaroni.

Bake at 350°F for 40 minutes, or until custard is firm. Let stand 10 minutes before serving.